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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » People & Locations » Rong Reynolds

Rong Reynolds
Food Science and Market Quality and Handling Research Unit
Food Technologist

Phone: (919) 513-7780
Fax: (919) 513-0180

North Carolina State University
322 Schaub Hall
RALEIGH, NC 276957624

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry Reprint Icon - (Peer Reviewed Journal)
Qiu, X., Reynolds, R., Johanningsmeier, S.D., Truong, V. 2020. Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry. Journal of Food Composition and Analysis. 92:103522. https://doi.org/10.1016/j.jfca.2020.103522.
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Reprint Icon - (Peer Reviewed Journal)
Ding, Z., Johanningsmeier, S.D., Price, R.E., Reynolds, R., Truong, V., Conley Payton, S.B., Breidt, F. 2018. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control. 90:304-311. https://doi.org/10.1016/j.foodcont.2018.03.005.
Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries Reprint Icon - (Peer Reviewed Journal)
Sato, A., Truong, V., Johanningsmeier, S.D., Reynolds, R., Pecota, K., Yencho, G. 2018. Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries. Journal of Food Science. 83(1):60-73. https://doi.org/10.1111/1750-3841.13978.
Processing treatments for mitigating acrylamide formation in sweetpotato French fries Reprint Icon - (Peer Reviewed Journal)
Truong, V.D., Pascua, Y.T., Reynolds, R., Thompson, R.L., Palazoglu, K., Mogol, B., Gokmen, V. 2014. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. Journal of Agricultural and Food Chemistry. 62:310-316.
Continuous Production of Oils and B-Carotene from Marine Algae - (Abstract Only)